Eggplant roast

Simple roast with eggplant or aubergine which is best accompaniment for white rice and dal. 

Ingredients:

Yields around 20 pieces

• 2 medium - Eggplant / aubergine (as shown in picture)
• 1/4 cup - Rice flour
• 1/4 tsp - Turmeric powder
• 1 tsp - Red chilli powder
• 1/4 tsp - Garam masala powder
• 1 tbsp - Oil (for marinating)
• Oil for shallow frying
• Salt to taste

Preparation method:

1. Wash and cut eggplant in to thin slices as shown in picture. Set it aside.
2. Take a mixing bowl, add rice flour, turmeric powder, red chilli powder, garam masala powder, oil, required salt and water, mix well to make a thick paste.
3. Now add the sliced eggplant to the masala paste and mix well to coat, let it marinate for 30 mins.
4. Heat oil in a pan, shallow fry marinated eggplant until they are golden and crisp on both sides. Place them in paper towel and drain excess oil. Serve them with white rice and dal.

Notes:

• Do not over fry eggplant. Keep the flame over medium flame and shallow fry.
• Eggplant slices should not be too thick or too thin.

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